Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe--you can even make it the day before.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Recipe Summary

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 375 degrees F.

  • Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast on the lower rack until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.

  • Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.

  • Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.

  • Bake the stuffing until heated through, 45 to 55 minutes.


Make Ahead Tip: Prepare through Step 3. Cover and refrigerate the roasted squash for up to 2 days. Store the toasted cornbread uncovered at room temperature for up to 2 days.

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition Facts

341 calories; protein 7.7g; carbohydrates 47.5g; dietary fiber 5.6g; sugars 15.4g; fat 15g; saturated fat 1.6g; cholesterol 24.1mg; vitamin a iu 8086.9IU; vitamin c 17.7mg; folate 78.5mcg; calcium 209.2mg; iron 2.8mg; magnesium 66.8mg; potassium 538.5mg; sodium 458.1mg; thiamin 0.3mg; added sugar 3g.

Reviews (3)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Amazing thanksgiving side dish For the past couple of years I have insisted upon my family that we have a couple healthy and new side dishes for Thanksgiving. So this year...after reading the Fall edition of Eating Well I decided to make this recipe. My one regret is that I didn't start it early enough. It took longer than I thought to make it but it was soooo delicious!! Everyone liked it (especially my vegan cousin)...although I did add a couple beaten eggs to it but what she doesn't know won't hurt her. I also added more salt and pepper. Glad I adjusted those couple of ingredients- other wise I think it would've been a little on the dry side. Will make this again!! Pros: tasty and healthy. Cons: lots of steps Read More
Rating: 4 stars
Fabulous! I'm not a great cornbread fan and wanted just some nice veggies to eat with turkey leftovers so I left out the cornbread used 1/2 cup of chicken broth sprinkled the entire dish with some whole-grain breadcrumbs and coated it with a cooking sprayed. I also combined pecans walnuts and cranberries. After 50 minutes at 375F it turned out perfect. I love the combination of flavors: sage parsley and chives compliment each other perfectly. Definitely will be making it over and over again all throughout the winter season. Read More
Rating: 4 stars
Delicious but dry The 12 cups of cornbread in here is far too much. I could barely even fit the cornbread into a bowl let alone the other ingredients. I only used 6 cups of cornbread with the other ingredients and it came out fine. It was a little too dry though. I would recommend either using more chicken broth or not putting the cornbread in the oven as long. Pros: healthy delicious Cons: too dry Read More
Rating: 5 stars
A new favorite! Lots of steps: make the cornbread make the squash make the sprouts. But so worth it. Great combination of tastes and textures. Will be a new regular in my line-up. Read More